Fall is almost upon us, and it’s always a bittersweet time for us here in San Diego. The beaches clear out, the weather cools off, and we aren’t quite sure if we are happy to say goodbye to summer yet or not. Maybe you feel the same where you live? If so, there’s one thing that makes the transition easier for us every year that you might want to try too: comfort foods!
Whether it’s a case of switching out your cold summer smoothie for warm soup, or creating a one pot wonder that just feels “Fall-ish”, let’s embrace the changing season in the most delicious way we know how.
Here are three of our favorite comfort foods that say “Fall” like nothing else.
Nothing screams movie night like a 7 layer dip, but beware of the questionable ingredients you’ll find in some of the store bought versions. We love this homemade one which is keto-friendly, made from wholesome ingredients, and tastes so good you might make it a party of one.
- 1 lb ground beef
- 1 serving LonoLife Keto Beef Bone Broth
- 1 tbsp avocado oil
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 tbsp water
- 2-3 tbsp sliced black olives
- 1 cup guacamole
- 1 cup sour cream 2 green onions, thinly sliced 5 cherry tomatoes, sliced 1/4 cup shredded Mexican blended cheese
- On medium heat, cook beef in a large pan with oil. Add LonoLife Keto Beef Bone Broth, cumin, chili powder, and water. Cook for about 5 minutes or until all the beef is cooked through. Set aside and wait until it’s cooled. If necessary, drain any grease from the beef.
- In a serving dish, preferably a clear dish (to see the layers), layer about ½ in of each layer, starting with beef at the bottom, then guacamole, sour cream, cheese, green onions, tomatoes and olives. When layering the sour cream, be sure to cover and seal the guacamole to avoid browning.
- Serve with veggies of your choice such as bell pepper or celery.
While this might be made with just 5 ingredients, there are at least 5 reasons we think you’ll love it!
Kid pleaser ✔️Simple to make ✔️Keto friendly ✔️Delicious ✔️The ultimate comfort meal✔️
Just follow these simple steps and you’ll be falling into Fall with ease.
- 4 cups broccoli, cut into florets
- 4 cloves garlic, minced
- 3 ½ cups water
- 1 ½ servings LonoLife Chicken Bone Broth
- 1 cup heavy cream
- 3 cups grated cheddar cheese
- Prep bone broth by heating 3 ½ cups of water and mixing in 1 ½ packets (servings) of LonoLife Chicken Bone Broth. Set aside.
- Sauté garlic in a large pot over medium heat for about one minute, or until garlic is fragrant.
- Pour in bone broth prepared earlier, along with heavy cream and broccoli. Bring to a boil and then reduce heat to simmer for 10-15 minutes or until the broccoli is tender.
- Use a slotted spoon to remove ⅓ of the broccoli if you would like chunks of broccoli in the finished soup. Set aside.
- Use an immersion blender to puree the broccoli.
- On low heat, add in the cheese, ½ cup at a time. Use the immersion blender again to smooth the soup once all the cheese is added.
- Add back the broccoli florets if taken out and serve.
We love a one pot wonder around here. From the ease of cooking to the lightweight clean up, it’s one of our favorite ways to make a meal. This particular one pot is so flavorful that people might think you spent the day working away in the kitchen, but we won’t tell them if you won’t. As for comfort, it’s the food equivalent of wrapping yourself in your favorite blanket in front of an open fire. Sound good? That’s because it is!
- 2 servings LonoLife Thai Curry Beef Bone Broth
- 2 tablespoons extra virgin olive oil
- 1 cup red onion, diced
- 1 teaspoon freshly chopped ginger
- ½ cup chopped celery
- 1 lb organic chicken tenders
- 1 cup rainbow bell pepper or red bell pepper, chopped
- 1 teaspoon each of Himalayan sea salt and black pepper
- 3 cups of water
- 1 teaspoon curry powder
- 1 cup coconut milk
- 4 cups uncooked jasmine rice
- ½ cup chopped fresh basil for garnish
- In a Dutch oven on the stovetop over medium heat, add the EVOO, chopped red onion and ginger and simmer for one minute.
- Add the chicken and celery to the Dutch oven and stir until the chicken starts to turn white.
- Add the bell pepper, Himalayan sea salt and black pepper, and stir again. Simmer for another minute.
- Add the LonoLife Thai Curry Bone Broth and stir.
- Next, slowly fold in the uncooked Jasmine rice and stir. Cover the Dutch oven and let the chicken and rice curry simmer over medium-low heat on the stovetop for up to one hour or until the chicken and rice is nice and thick.
- Garnish with fresh basil and enjoy!
*Note: This dish is great to utilize into your weekly meal prep. Simply store and refrigerate!
For more simple, clean, and delicious recipes for any time of year, check out our Recipe page.